Rocky Road Ice Cream Sandwich Cake

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Baking the Cake:

8 lbs of Yo’s Ultimate Chocolate Cake
2 cups Mini Marshmallows
1.5 cups Walnuts
1.5 cups Chocolate Chips

Icing The Cake:

Covering The Cake:

Yo’s Chocolate Sugar Cookie Dough

Decorating The Cake:

2 lbs Compound Chocolate
Mini Marshmallows
Walnuts
Mini Chocolate Chips
Assorted Sprinkles

Item Name:	Availability:
2 17 ½ x 12 ½” Sheet Pans, lined with parchment paper (or a silicone mat)
Large Cake Board
Rubber Spatula
Ruler
Sir Squeeze A Lot Bottle	Add to Cart -
Serrated Knife
Small Icing Spatula	Add to Cart -
Small Offset Spatula	Add to Cart -
Silicone Mats (or parchment paper)
Bench Scraper
Bench Scraper
Piping Bag
#809 Round Piping Tip

Bake Chocolate Cakes

Prepare8 lbs of Yo’s Ultimate Chocolate Cake and fold in your Rocky Road toppings. Split batter into two 17 ½ x 12 ½ inchsheet pans. Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean. Cool cakes completely in their pans, sitting on a wire rack.

Note: The marshmallows will completely disappear once the cake is baked. The surface of your cake will have pockets and craters- but that’s ok.

Prepare Buttercream

Prepare your Italian Meringue Buttercream. Set aside at room temperature.

Prepare Simple Syrup

Prepare your Simple Syrup and set aside at room temperature.

Level Cakes

Once your cakes are completely cool, gently level each sheet cake while they are still in their baking trays using a serrated knife. Next, use a small spatula to loosen the sides and remove them from their pans. Remove the silicone mat (or parchment paper) from the bottom of your cakes and trim the sides. Baking trays have a bit of a bevel and you’ll want your cakes to be perfectly straight!

Create Three Layers

From these two layers of cake, you want to end up withthree long rectangular layers of cake. Using a ruler and a serrated knife, cut one whole strip in the appropriate size and one “half” strip out of each sheet cake. You’ll later combine your two “half” layers into one full cake layer once you stack.

It’s Simple!

Place all of your cake layers onto a flat surface and shower them with a layer of simple syrup. Allow the simple syrup to soak in completely before moving on to the next step.

Stack & Fill Chocolate Cakes

Time to stack and fill your cakes with Italian Meringue Buttercream! Start with your first full-sized cake layer, spread a layer of buttercream on top, then stack your two half layers, and spread more buttercream on top. Finally, gently lay your final whole cake layer overtop.

Crumb Coat & Chill

Crumb coat your cake with Italian Meringue Buttercream using a small offset spatula. Chill cake in the fridge for about 20 minutes.

Ice & Chill

Remove cake from the fridge and ice again with buttercream, creating a smooth finish. Chill for another 20 minutes.

Prepare Chocolate Sugar Cookie Dough

Prepare a batch of Yo’s Chocolate Sugar Cookie Dough and set aside.

Cut Out Ice Cream Sandwich Cookies

Once your Chocolate Sugar Cookie dough is chilled, roll it out out onto a silicone baking mat into a big rectangle and cut all 4 sides straight. Next, round out the corners just a bit so that it looks like an ice cream sandwich cookie. Use a piping tip and a ruler to cut out equally-spaced perforated holes (same way we did for my Giant S’Mores Cake!). Once you’re happy with the way it looks, place the dough back in the fridge to chill.

Bake Cookies

Bake your cookies according to the directions provided in this recipe. Take out of the oven and let cool completely.

Note: Because I didn’t have a big enough pan to bake these in, I used my silicone mats on an upside-down cake pan to bake them! You can also bake your cookies a day ahead!

Assemble Your Ice Cream Sandwich

Once your cookies are completely cooled, we’re gonna put everything together! Take your first cookie out of its pan and flip it upside down very carefully onto a cake board. Next, remove your chilled cake and place it on top of the bottom cookie, making sure it’s completely centered. FInally, spread a layer of buttercream on top of your cake and place the final cookie layer on top, right side up.

Note: Be very careful while completing this step, because our sugar cookies are extremely fragile!

Ice, Ice Baby!

Now that the cake is assembled, you’ll notice that there’s a border around the cake. We’ll be filling this space with Italian Meringue buttercream to help make the middle layer look entirely like ice cream! To do this, fill a piping bag with an#809round piping tip (or other large round tip) and pipe your Italian Meringue buttercream all around the sides of the cake. Then, use a spatula to spread it all around and a bench scraper to make sure it gets spread smoothly and flush with the sides of the cake. Once you’re happy with the way the buttercream looks, chill your cake in the fridge for another 20 minutes.

Dip It In Chocolate

Time to add some CHOCOLATE! Remove your cake from fridge and gently push some sheets of parchment underneath the cake so that the dripped chocolate doesn’t go everywhere and dirty your cake board. Next, lay a piece of cardstock paper in a diagonal line on top of the side of the cake that you don’t want any chocolate to attach itself to. Melt your compound chocolate and pour it on top of cake. Quickly help spread it out with your spatula, letting it drip down the sides to give it a “dipped” look.

Note: Your compound chocolate will cool to your chilled cake very quickly, so make sure to be quick when spreading it around!

Add Some Rocky Road Decorations

Once you’re happy with your chocolate-dipped look, it’s time to decorate! Pipe some more compound chocolate along the top of your “dipped” portion of cake. Add your marshmallows, walnuts, chocolate chips.

Sprinkle On Some Extras!

To give it some extra magic, it’s time to cover this ice cream sandwich in SPRINKLES! Have lots of fun with this part and decorate the rest of your chocolate-dipped side with a variety of colourful sprinkles in mixed sizes and shapes. It’s your ice cream sandwich- have fun decorating!